South African-Lithuanian Stuffed Matzo Balls

Categories: : kosher/me, Passover
Yield: 8 Servings

--------------------------------MEAT FILLING--------------------------------
1/4 lb Ground beef
1 tb Vegetable oil
2 lg Egg yolks
2 tb Chicken fat; softened
2 tb Matzo meal; approximately
1 pn Salt
1/4 ts Cinnamon

--------------------------------MATZO BALLS--------------------------------
2 lg Eggs
2 c Water
10 ts Chicken fat
1 1/4 c Matzo meal; approximately
1 ts Salt; or to taste
3 qt Salted water; rapidly
-boiling
2 ts Cinnamon

Saute the meat in the oil in a skillet until brown. Drain and cool and
combine with the egg yolks, chicken fat, matzo meal, salt and cinnamon.
Refrigerate at least one hour.

Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat
and mix well. Add enough matzo meal and salt to make a soft mass.
Refrigerate at least one hour.

Divide the matzo meal mixture into 8-10 balls of equal size. Flatten, then
and place 1 tsp of meat filling in the center of each. Enclose the filling,
pinch the edges together and form into balls.

Place the matzo balls into the 3 qts of rapidly boiling salted water and
simmer 20 minutes. Preheat the oven to 400F. Drain the matzo balls and
place in a pan greased with chicken fat, cover with remaining 4 tsp chicken
fat and sprinkle with cinnamon. Bake 15-20 minutes or until slightly
browned.

Serve with chicken soup.

Recipe by: : The Jewish Holiday Kitchen_ by Joan Nathan.

Posted to JEWISH-FOOD digest Volume 98 #006 by lisamontag@juno.com (Lisa
Montag) on Jan 5, 1998

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